Pikelets
with
Buttermilk Sauce
What you need
- 400ml Pauls Buttermilk
- 1 tsp baking powder
- 1 egg
- 4 tbsp caster sugar
- 200g plain flour
- 30g melted unsalted butter
- 50g orange marmalade
How To Make It
- Whisk together egg, half of the buttermilk (200ml) and sugar. Sift flour and baking powder into a large bowl. Pour egg mixture and melted butter into the flour and stir until it resembles a thick batter with no lumps. Heat a greased frying pan and drop dessert spoons of the batter into the pan. Cook over a medium heat, turning as soon as bubbles appear. Cook for a further 30 seconds, until golden on both sides.
- For the sauce, blend the remaining buttermilk and marmalade until smooth and drizzle over the pikelets.
